Can’t wait to try! Just made these for Thanksgiving today! I would actually refrigerate them (up to 2 days in advance), and then reheat them in a 350 Degree oven on the day of! They were a huge hit – the devoted milk and butter mashed potato people loved them. I also plan on sharing your green bean casserole recipe as well…I turn to your articles and recipes frequently as my husband and I transition to whole food – plant based eating and want to share them with others! Because I am tooootally on the same page. So yummy. Thank you! I may add some green leaf for presentation on Thursday. Onions make it creamy. Haven’t had a chance to make this exact recipe. I’d say making them the day before would be preferred. I also added some cashew milk because I like my potatoes a little creamier. I would recommend these to even non-vegans. I too have made the error of putting almond milk… bleh! I use Just mayo and I’ve heard of people putting a little mayo in mashed potatoes before but never tried it. In boiling water they should cook in 20-30 min. Thanks! Yick. I almost dipped out on the roasted garlic , but I am so glad that I didn’t. Thanks so much for sharing these! :). I have made this recipe many times and recommend it! Hi Valerie! I found that my body accepts them really well if I have the black beans with it! Thanks! I had no vegan butter handy so I used palm shortening and extra virgin olive oil, plus a little ground mustard. Roasted garlic and vegan butter + potatoes… ALL good in my books!! These seriously look incredible! This recipe is easy to follow & delicious! Hi Anya, a little unsweetened plain almond milk might be okay, but we wouldn’t recommend leaving out the vegan butter. I love your add-ins, as well. Earth balance spread is the way to go. I will be making these mashed potatoes. The next time I make these I will definitely be adding in some almond milk to keep them a little more moist. Did add the almond milk as suggested by another. Absolutely the best vegan mashed potatoes I’ve ever had. That would be super helpful. Thanks so much for sharing, Tracy! Very easy to make. So gross!! This one doesn’t have much … Yes they worked great! Anything, and everything like this is super helpful. Thank you! Let me hear your opinion. Also, does this taste too much like garlic??? xo. I’ve made them several times now, and they are excellent with fresh dill in place of the chives, too! Hi Cheryl, we wouldn’t recommend a vanilla flavored milk in this recipe. Add olive oil, salt, and pepper. Thanks! I had brownie batter consistency. It seems like quite a bit of cloves. It was even a hit with animal product consumers in my family. :). Can I use ghee in place of vegan butter ? Thanks!! Glad alternatives yield similar if not better results! Roasting the garlic is genius, plus made my house smell great! These were amazing, just like everything I’ve made from this website. Last minute Thanksgiving question! *To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – … Steemit well rather than boil. This is a light and flavorful alternative to calorie-packed mashed potatoes! I cut the salt requirement in half as well as the garlic requirement; and the mashed potatoes still tasted amazing. Thanks for yr help. I use Just mayo. What could I possibly use to make these potatoes creamy? It is! I did use less garlic the second time and the potato masher! Sorry to hear that, Heather! This is very creamy and smooth. I topped with store bought vegan mushroom gravy but they were equally good without. Love! Does olive oil work? Did you try them? Thought I left a review earlier! They’re my Best Vegan Mashed Potatoes, and they’re made with vegan cashew cream, garlic, and chives for a totally classic side dish. There is no need to modify this recipe. Or would that change the consistency/taste? Love all the ways you’ve tried =) Thanks for the lovely review! We haven’t tried either of those, but if you experiment, report back, Lisa! For these vegan mashed potatoes, the ideal plant-based milk is going to be very pale, creamy, and not have much flavor. Add in vegan butter, garlic, salt, and black pepper and stir to combine. After the mash with the butter! Any info would be super helpful, thanks! It turns out, you don’t need to cook them in anything other than plain old water. Thanks so much! But these will save thanksgiving for me, as I’m dairy free for nursing. I think they’re best when fresh. Wonderful, thanks for sharing, Nicole! I follow a WFPBNO lifestyle and do not use vegan butter or substitutes. Delicious! Mash with a potato masher, adding cooking water to reach desired consistency. I like to prepare thanksgiving dishes ahead of time and freeze to cut down on my time on the day of. Looking thru my cabinet, I spied my pastry cutter. Apparently, it’s my zen place.” haha!!! Let us know how it goes! Can’t have my organic vegan margarine? Yummy! Better than my “healthy but real” butter that I usually use.